Abstract
Iodine is one of the essential micronutrients required for the normal mental and physical development of human beings. Low iodine intake exerts several detrimental effects on human health. The most serious effect of iodine deficiency is represented by possible damage to the fetus such as stillbirths, abortions and congenital abnormalities. According to the existing law, iodized salt should contain at least 15 ppm of iodine. However, iodine is lost significantly during cooking and few studies have been conducted to estimate such loss of iodine. Hence, in the present study, thirty recipes commonly cooked in Bangladeshi families were taken and by using colorimetric assay method, it was found that the mean losses of iodine during different cooking procedures were 13.28% for pressure cooking, 23.46% for boiling, 9.5% for deep frying and 5.18% for shallow frying. The results showed that the loss of iodine depends upon the type of cooking procedures and cooking time.Dhaka Univ. J. Pharm. Sci. 15(2): 161-165, 2016 (December)
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Dhaka University Journal of Pharmaceutical Sciences
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
